First harvest, single-cultivar matcha (100% Okumidori) from Kagoshima Prefecture, stone-milled for extra smoothness and blended with finely milled Japanese yuzu peel for a naturally citrusy finish.
Okumidori（奥緑）, which translates to “deep green,” is a tea cultivar widely grown in Japan, particularly in the Kagoshima and Uji regions. It is known for its bright, refreshing character, rich umami and vivid green colour.
The yuzu powder is made from 100% Japanese yuzu peel, with no additives. It is milled using a low-temperature airflow process designed to preserve the fruit’s natural aroma, flavour and colour, then finely ground so it blends smoothly and evenly into the matcha.
The result is a clean, refreshing cup, with smooth umami balanced by the natural citrus aroma of yuzu.
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> Cultivars: 100% Okumidori
> Yuzu matcha tastes: clean, bright, refreshing with smooth umami
> How to prepare:
🍵 Traditional matcha (usucha style) is enjoyed with only water. Sift 1 tsp matcha to 60 ml hot (not boiling) water at around 80°C. Whisk for 15–30 seconds in a M & W (zig-zag) motion. Top up with another 120–180 ml hot water and enjoy!
🥛 For a creamy cold-whisked matcha latte, sift 3g of matcha and whisk with 40ml of your milk of choice (we love oat). Pour over 120 ml of milk and enjoy hot or iced.
> Storage: Matcha is sensitive (just like us...). After opening, store it in a cool, dry place, ideally in the fridge to keep it fresh and happy!
